Palsgaard OilBinders & CrystalPromoters

Palsgaard OilBinders & CrystalPromoters

Chocolate confectionary products are some of the most challenging food systems in the food industry. A common problem is oil separation or crystalization problems in confectionary fat systems with a high amount of liquid oil or slow crystallizing fats. Palsgaard has the perfect solutions for this as we offer a range of powdered and pelletized fats that ensures excellent stability of confectionary products.